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Huevos Rancheros Breakfast Strata

Prep Time20 mins
Cook Time1 hr 10 mins
Inactive Time4 hrs
Servings: 12 servings

Ingredients

Ranchero Sauce

  • 1 tbsp canola oil
  • 1 small yellow onion diced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 1 jalapeno finely minced
  • 4 garlic cloves finely minced
  • 1 tsp ground cumin
  • salt and black pepper
  • pinch of cayenne pepper
  • 14 oz can diced tomatoes
  • 1/2 cup chicken stock
  • 1/4 cup chopped cilantro

Strata

  • 1 lb loose chorizo sausage
  • 6 plain bagels torn into pieces
  • 8 oz cream cheese cubed
  • 1 1/2 cups monterey jack cheese grated
  • 1 cup Mexican blend cheese grated
  • 8 large eggs
  • 2 cup half and half
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Serve with: guacamole, sour cream, pico de gallo, chopped cilantro

Instructions

Ranchero Sauce

  • Begin by preparing your ranchero sauce. Heat the canola oil in a deep nonstick skillet set over medium heat. Add the onion, red bell pepper, and green bell pepper. Cook until the veggies are tender, about 6 minutes. Add the jalapeno, garlic, cumin, salt, black pepper, and cayenne pepper. Cook for an additional 2 minutes. Add the diced tomatoes (with most of the juice) and the chicken stock. Bring to a low boil and the lower to a simmer. Cook for about 10 minutes or until slightly thickened. Remove from heat, and set aside.

Strata

  • In a large saute pan, add the sausage and cook over medium-high heat until browned and cooked through, about 7-8 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to get rid of any excess grease.
  • Grease a 9x13 inch baking dish with butter or a non-stick spray. Add the torn bagel pieces and sausage to the dish. Pour the ranchero sauce evenly on top. Dollop the cream cheese on top and sprinkle on the monterey jack and Mexican blend cheeses. Set aside.
  • In a large bowl, whisk together the eggs, half and half, chili powder, cumin, cayenne pepper, salt, and black pepper until thoroughly combined. Pour the mixture over top of the casserole. Cover and refrigerate for at least 4 hours or overnight.
  • When you are ready to bake, preheat your oven to 375 degrees F and bake the strata, covered, for 35-40 minutes. Remove the cover, and bake for an additional 10-15 minutes or until the top begins to brown. Remove from oven and let stand for 5-10 minutes before serving.
  • Serve with prepared guacamole, sour cream, pico de gallo and chopped cilantro. Enjoy!